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C. Marina Marchese - The Honey Connoisseur: Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals

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C. Marina Marchese The Honey Connoisseur: Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals
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The Honey Connoisseur: Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals: summary, description and annotation

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From honey experts C. Marina Marchese, founder of Red Bee Honey and Kim Flottum, editor of Bee Culture Magazine comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat.
Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers markets and specialty food stores has soared as retailers are capitalizing on the trend. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey.
After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor.
The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages.
Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies, beekeepers and locavores alike.
Marina Marchese and Kim Flottums knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings.
~ Nicholas Coleman, Chief Olive Oil Specialist, Eataly, NYC ~
Eureka! This is the book Ive been looking for. As a restaurateur who has traveled high and low in search of the worlds finest wines, I have always respected the role terroir plays in creating and nurturing a regions culinary personality. Ever since I took up beekeeping, Ive been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert.
~ Julian Niccolini, Owner of The Four Seasons Restaurant, New York City ~
Of all the near-perfect foods we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar quite the same way.
~ Max McCalman, Matre Fromager, Artisanal Premium Cheese Center, NYC ~
With the authors depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book.
~ John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook

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The HONEY CONNOISSEUR Selecting Tasting and Pairing Honey With a Guide to - photo 1

The HONEY CONNOISSEUR Selecting Tasting and Pairing Honey With a Guide to - photo 2

The

HONEY

CONNOISSEUR

Selecting, Tasting, and Pairing Honey, With a Guide to More than Varietals

C. Marina Marchese & Kim Flottum

Illustrations by Elara Tanguy

The Honey Connoisseur Selecting Tasting and Pairing Honey With a Guide to More Than 30 Varietals - image 3

DEDICATION

FROM KIM

Marina certainly is the inspiration for this work. We have worked together on projects in the past and this was the next step for each of us. Her focus is on the magic of how and why honey comes to be. Mine shows where and when honey is born. Each of us following a passion has produced what you now read. Passions, though, are fueled by many fires. My other passion, my best friend and my greatest source of support and balance, Kathy, made this book, and everything, possible. Thanks Kath.

FROM MARINA

Without Kim, this book would not be complete.

Without Vic, there would not be time to write it.

Without Becky, no one would ever read it.

Without the bees, there would be no honey.

Without beekeepers, there would be no passion.

Without honey lovers, there would be no reason.

A heart-full of thanks to all those who came on the journey and have embraced this sweet work.

CONTENTS CHAPTER 1 LA DOLCE VITA In the Valley of the Kings on the West - photo 4

CONTENTS

CHAPTER 1 LA DOLCE VITA In the Valley of the Kings on the West Bank at Luxor - photo 5

CHAPTER 1

LA DOLCE VITA

In the Valley of the Kings on the West Bank at Luxor there is a tomb named KV 62 that was cut during Egypts eighteenth dynasty. It belongs to the Egyptian pharaoh Tutankhamen. Discovered in 1922 by Howard Carter, it is considered one of the most significant archaeological discoveries of the twentieth century. As was the tradition in ancient Egypt, the pharaoh was buried with a cache of artifacts, including furniture, garments, and food. Among these articles were clay vessels filled with olive oil and wine.

The vessels were inscribed with detailed notes naming the type of wine, the producer, the geographic region in which it was produced, and the date when the jar was sealed. Nearby were two more vessels described by Carter as drab pottery with double handles, bound with rush and secured with clay seals. The shoulders of these vessels carried the identification of the contents, written from right to left, in black hieratic script, depicting the word for honey bee. When the clay seals were removed, the insides of the jars revealed honey, completely preserved, still almost liquid, and retaining its original sweet aroma. These offerings of honey, olive oil, and wine were placed in King Tuts tomb alongside his body because it was believed that he would need these items in his afterlife. More than three thousand years later, the olive oil and wine had spoiled, but the honey remained intact and edible.

Bees and honey played an important part in the everyday life of the Egyptians. They were the first nomadic beekeepers, floating their hives up and down the Nile following the seasonal blooms. Their main sources for nectar were orange, clover, and cotton. Honey was removed from the hives by smoking out the bees, then crushing the comb and straining the honey into clay jars. It was used as a culinary sweetener, as well as for mead and medicine. Ancient medical texts written on papyrus describe honey as being used for ointments and touting its therapeutic effects on wounds. The walls of tombs were rich in bee imagery depicting scenes of beekeeping and honey production. Cleopatra, the last ruling pharaoh, celebrated for her beauty, was said to be indebted to honey inside and out. After her ritual of bathing in milk and honey she indulged in her favorite snack, a sweet honey nut truffle called dulcis coccora.

Honey, like wine and olive oil, was considered a luxury by the Egyptians and was stored in clay amphorae or wooden flat-bottom vessels. The chards recovered from Tutankhamens tomb revealed that each amphora was carefully labeled with information including the honeys source or provenance, the date and location of its production, and the name of the person who sealed the jar. The origin and quality of agricultural products obviously played an important role in ancient societies. The title sealer of the honey was given to those respected people who oversaw the act of sealing the honey-filled vessels, ensuring quality control. The descriptions of these practices are the earliest references to terroir and the high value placed on agricultural commodities.

The Science and Art of Making Honey

Honey is made by honey bees from the nectar of flowers. Inside every beehive is a honey-making factory buzzing with activity where natures virtuose are transforming the floral nectar into the sweetest elixir on the planet. A worker honey bee will make just Picture 6 teaspoon of this culinary masterpiece in her short life. Hundreds of varieties of honey are harvested here in the United States, and thousands around the world. Many are limited harvests, produced seasonally and remaining local to their region. The recipe never changes, only the flower, the nectar, the season, and the region in which its collected. Its these factors that make every jar of honey unique in color, aroma, and flavor.

Honey is exclusively the creation of the female worker honey bees, who are also responsible for almost all other hive duties, including brood rearing, collecting nectar and pollen, cleaning house, building beeswax comb, defending the hive, and attending to the queen. The queen will outlive all of her daughters and sons because of her special diet of royal jelly, but she does not directly contribute to honey production in any way. The colony is also made up of a smaller, seasonal population of male bees called drones, whose main purpose is to mate with a queen from another colony, but they also serve other purposes. When drones are present the hives population is in balance. Drones act as heat sinks aiding the colony by giving off heat from their warm bodies on cool spring and summer evenings. They also produce a series of pheromones that help motivate workers to collect both nectar and pollen.

Worker bees begin foraging for water pollen nectar and propolis a resinous - photo 7

Worker bees begin foraging for water, pollen, nectar, and propolis (a resinous material used to repair and maintain the hive) when theyre about twenty-one days old. The honey-making process begins in a sunny field of blooming flowers, where a worker bee chooses to visit the most attractive flowers with the sweetest-smelling nectar. She hovers over its petals, then gracefully lands, probing the flower to locate the nectar, and begins sipping up the nectar with her long, tube-like tongue called a proboscis. When she is satisfied, she seeks out more flowers of the same species until her nectar-carrying storage container, called a honey sac, is full. Then she carries her bounty back to her hive. A worker bees tiny body is capable of carrying more than her own weight in nectar. While the bee is on the way home, the nectar is mixed inside the honey sac with an enzyme called invertase, beginning the transformation into honey. Once back at the hive she transfers her load to her sisters to continue the honey-making process.

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